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Chicken noodle stir-fry

Try creating this great tasting dish with little effort in under 20 minutes.

Shopping list:

  • 300 grams boneless chicken thighs
  • 4 tablespoons hoi sin sauce
  • 1 tablespoon garlic and ginger paste
  • 1 teaspoon chilli paste
  • ¼ cup toasted cashews
  • 4 tablespoons dark mushroom soy sauce
  • 1 carrot, finely sliced
  • 1 Spanish onion, finely sliced
  • 1 red capsicum, finely sliced
  • 1 zucchini, finely sliced
  • 1 bunch choi sum, cut into thirds
  • ¼ bunch chopped coriander
  • 1 packet hokkien noodles

2 lap chong, finely sliced


  1. Marinate the chicken thighs together in a bowl with the hoi sin sauce and half of the dark mushroom soy sauce and also 1 tablespoon of garlic and ginger paste, and chilli paste,
  2. Roast in a preheated oven at 180C for approximately 12-15 minutes or until cooked through and caramelized. Remove and let cool. Slice finely.
  3. Soak the hokkien noodles in a bowl of hot water to separate them. Drain and sit on the side.
  4. In a wok on very high heat, sautee all the vegetables, except the choi sum, with a little vegetable oil for 2 minutes, then add the sliced chicken, lap chong and toasted cashews, toss for a further 2 minutes.
  5. Finally, add the hokkien noodles toss for 2 minutes, add the remaining dark mushroom soy sauce and the choi sum, toss and serve immediately.

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